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目的:研究不同炮制条件对女贞子中三萜类成分齐墩果酸、熊果酸及低分子糖含量的影响,探讨女贞子酒制过程中齐墩果酸、熊果酸及低分子糖含量的动态变化规律。方法:对女贞子生品、清蒸品、酒蒸品及不同加热时间酒炖品中齐墩果酸、熊果酸和低分子糖含量进行测定比较。结果:女贞子经不同方法炮制后齐墩果酸和熊果酸含量无明显变化,而水溶性低分子糖含量增加,且随着炖制时间的延长,炮制品中低分子糖含量逐渐增加。结论:炮制对女贞子中齐墩果酸和熊果酸含量无明显影响,对低分子糖含量有显著影响。
OBJECTIVE: To study the effects of different processing conditions on the content of oleanolic acid, ursolic acid and low molecular sugar of triterpenoids in Ligustrum lucidum, and to investigate the effects of oleanolic acid, ursolic acid and low molecular weight Dynamic changes of sugar content. Methods: The contents of oleanolic acid, ursolic acid and low molecular sugar in Fructus Ligustri Lucidi, steamed products, steamed products and stewed with different heating time were measured and compared. Results: Fructus Ligustri Lucidi did not change the content of oleanolic acid and ursolic acid, but the content of water-soluble low molecular sugar increased after concocted by different methods, and the content of low molecular sugars in processed products gradually increased with the time prolonged . Conclusion: There is no significant effect of processing on the content of oleanolic acid and ursolic acid in Fructus Ligustri Lucidi, but significantly affect the content of low molecular sugar.